This Chicken Pasta with Sundried Tomatoes recipe is dairy free. Simple ingredients, short on time and very filling. Juicy tender pieces of chicken thighs sautéed with onion, garlic, and sundried tomatoes. Cooked to perfection in vegan heavy cream and completed with adorable bowtie pasta. If you’re looking for a dairy free pasta recipe then you’ve come to the right place.
Why Dairy Free?
I have recently started a dairy free journey. Scratch that, I have recently acknowledged that I need to make dietary changes that would exclude dairy. I wouldn’t say that I have officially started the journey however, now is a good time to take that step. For the last couple of years I’ve been having a reaction whenever I consumed dairy. For a long time I didn’t identify it as that but after process of elimination I have come to the conclusion that dairy is the primary contributor. I love dairy though so this adjustment is really hard for me. Milk, cheese, ice cream, ugh I feel like I am missing out on all the things I love.
There is a bright side to this situation though. It gives me a new angle or feature for the blog. Now I can make some dairy free recipes that’s focused on substituting dairy. This Chicken Pasta with Sundried Tomatoes is my first recipe at intentionally substituting so I am learning as I go. I found it a little challenging to not compare the taste and manage my expectation for the changes in my palette that will surely come with time.
How to make Chicken Pasta with Sundried Tomatoes?
Start by choosing your favorite part of the chicken. I went with Boneless, skinless thighs however, if chicken breast work for you that’s okay too. Cut the chicken to chunks, rinse with lime and water then drain. Season with simple seasonings such as salt, black pepper, all purpose seasoning, dried thyme and paprika. Sauté the chicken stove top, add your onions, garlic, sundried tomatoes and let that cook for a few minutes. Add your vegan heavy cream, cheese and season with salt and pepper to taste and let that simmer for a few minutes. Add your cooked bowtie pasta and mix well. Serve hot with Red pepper flakes and freshly chopped parsley.
Lets get Cooking!
Chicken & Sundried Tomato Pasta
Course: EntréeDifficulty: Easy3
servings15
minutes40
minutesIngredients
4 Deboned skinless chicken thighs
1 cup vegan heavy cream
3oz Roland’s sundried tomatoes in extra virgin olive oil, drained.
3 cups bow tie pasta.
2 tbsp. Vegetable Oil (Pantry Item)
1 tsp. Salt (Pantry Item)
1/4 tsp. Black Pepper (Pantry Item)
1/2 tsp. Complete seasoning or All Purpose (Pantry Item)
1 medium onion finely chopped (Pantry Item)
1 tsp. minced garlic (Pantry Item)
1/4 tsp. dried thyme (Pantry Item)
1/4 tsp. Paprika. (Pantry Item)
3/4 cup vegan Mozzarella cheese.
Directions
- Cut chicken thighs to one inch cubes or strips. Rinse with water and lime or vinegar and drain.
- Season with Salt, pepper, paprika, dried thyme, all purpose and set aside (if using cheese reduce salt to 1/2 tsp.). Finely chop onions and garlic and set aside.
- In a large pot cook pasta according to package instructions.
- While pasta cooks heat a large pot with oil on medium heat. Add chicken and sauté for a few minutes until brown on each side.
- Chop 4 sundried tomatoes to medium sized pieces. Add onions, garlic and sundried tomato to the pot and sauté for a few minutes. Add a little water, cover and cook for another 10 minutes. Do not let the chicken dry out too much.
- Add heavy cream and cheese to the pot. Cook for a few minutes until it starts to thicken.
- Gradually add pasta to the pot, tossing to coat evenly. Remove from heat and serve. Top with red pepper flakes and fresh parsley.